Banana Oatmeal Chocolate Chip Cookies in 22 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line your tray with parchment. Note: This ensures the cookies start cooking the moment they hit the heat.
2. Peel the 2 large ripe bananas and place them in your bowl.
3. Mash the bananas thoroughly with a fork until they reach a liquid, soup like consistency. Note: Tiny lumps are okay, but you want mostly liquid for better binding.
4. Stir in 1/4 cup creamy peanut butter, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp sea salt.
5. Mix the wet ingredients until the peanut butter is completely incorporated and the color is uniform.
6. Add 2 cups old-fashioned rolled oats to the bowl.
7. Fold the oats into the banana mixture until no dry spots remain.
8. Add 1/2 cup semi sweet chocolate chips and distribute them evenly.
9. Scoop about 2 tablespoons of dough per cookie onto the sheet.
10. Flatten each mound slightly with the back of a spoon. Note: These cookies don't spread on their own like butter based ones do.
11. Bake for 12 minutes until the tops feel firm to a light touch.
12. Let them cool on the pan for 5 minutes until they are stable enough to move.